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The slightly chewy, easy ANZAC biscuit recipe you can make now

makes

24

Prep Time

10mins

Cook Time

18mins

Ingredients

7

Difficulty

Easy

It's already nearly ANZAC day; time to start eating (and baking) our favourite cookie of the year. This recipe is very close to the traditional version we all know and love, but with slightly higher amounts of coconut, golden syrup and butter, the end result is more chewy than crumbly.

Apr 15, 2016

It's already nearly ANZAC day; time to start eating (and baking) our favourite cookie of the year. This recipe is very close to the traditional version we all know and love, but with slightly higher amounts of coconut, golden syrup and butter, the end result is more chewy than crumbly.

Ingredients

1¼ cups (110g) rolled oats

1 ¼ cups (110g) desiccated coconut

1 cup (150g) plain flour

150g unsalted butter

¼ cup (90g) golden syrup

1 cup (220g) raw sugar

½ tsp bicarbonate of soda

Don't forget you can add these ingredients to your Woolworths shopping list.

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Method

1.

Preheat oven to 180°C. Combine the oats, coconut, flour and a pinch of salt in a bowl. Set aside. Place the butter, golden syrup and sugar in a saucepan over medium heat, stirring until butter melts. Bring to a simmer and cook for a further 1-2 minutes until sugar dissolves. Remove from heat, cool slightly, then add the bicarb soda and 1 tbs water. Stir to combine, then pour over the oat mixture.

Flatten biscuits slightly, then bake for 10-12 minutes until the top tray is slightly golden. Swap trays and cook for a further 6-8 minutes until all biscuits are golden. Remove from oven and cool completely on a wire rack.

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